Homemade Tortilla Chips

• 50 grams White flour
• 150 grams Corn grits or polenta meal (cornmeal)
• 100 ml Boiling hot water
• 2 tbsp Olive oil
• 1 Avocado
• 1 clove Garlic
• 1/2 tsp Rock salt
• 2 tsp Jalapeno pepper (or green chile peppers)
• 1/2 Lime
• 2 tbsp Creme fraiche, yoghurt, or sour cream
• 1 Store-bought salsa for tacos (or tomato chili sauce)
• 1 enough to deep-fry the chips Olive oil or vegetable oil

1. Combine the corn grits, flour, and olive oil in a bowl.
2. Add the hot water and mix well.
3. Cover with a tightly wrung moistened paper towel and set aside for 10 minutes.
4. Chop the avocado into fine pieces, and mix together with the crushed garlic, finely chopped jalapeno pepper, lemon juice, and creme fraiche.
5. Chill in the refrigerator.
6. Roll the tortilla mix from Step 1 into 3 to 4 cm diameter balls, and press them flat.
7. You don't need a rolling pin for this.
8. You can also sandwich the balls between sheets of parchment paper and press them flat over the paper.
9. Heat some olive oil in a frying pan, and fry the tortilla chips over medium heat until golden brown on both sides.
10. If you're frying up store-bought corn tortillas, they cook up in just a minute.
11. Drain the oil on paper towels.
12. Add salt to taste.
13. Serve with the avocado dip from Step 2 and tomato chili sauce.
14. You can mix the dips or serve them separately, whichever you prefer.
15. Place the tortilla mix on piece of parchment paper, and place another sheet of paper on top.
16. Roll over the paper with a rolling pin to flatten the chips.
17. If you cut them out using a ring or a cup, the chips will be neatly rounded.
18. You can also make your own salsa with tomatoes, chili, and salt.
19. I also recommend making nachos with any leftover tortilla chips.
20. Top with.
21. Serve them with guacamole, tomatoes, and cheese!

white flour, polenta, water, olive oil, avocado, clove garlic, salt, pepper, lime, creme fraiche, tacos, enough

Taken from cookpad.com/us/recipes/152318-homemade-tortilla-chips (may not work)